Crockpot Chicken and Stuffing Recipe

Crockpot Chicken and Stuffing Recipe

I finally perfected my Crockpot Chicken and Stuffing Recipe! I say this because there’s a special technique you must do in order to stop the stuffing from drying out. I don’t like dry stuffing. I like light, fluffy and moist stuffing. This recipe is easy but there’s an order to the ingredients to make it come out just right. This recipe has amazing flavor added to it also. Finally, finally, FINALLY!

Oh and it past the “kid approved” test too! Melanie loves it! She is a foodie to the max and is rarely picky but she is not afraid to tell me if something does not taste good. I love her honestly. (She’s only 9)

Now I need to tell you about the crockpot that I use. You can see it in the photo below but I really need to tell you about it. This is the Hamilton Beach Stay or Go 6-Quart Portable Crockpot that I purchased on Amazon almost 2 years ago. I use it often! I really like it because it’s a 6 quart that can cook lots of really big meals. I also like it because it has a lid that seals tight. This makes is awesome for taking meals on the go. I know they won’t spill. If, or when this crockpot goes out I already plan to buy another one just like it. It’s one of the best crockpots I’ve owned. I love it.

Since it’s almost Thanksgiving I would love to share our Turkey Brine Recipe. Once I learned how to Brine a Turkey I have never made it any other way. It’s the best technique I’ve tried on my turkey. I have a friend that has all sorts of allergies to food. She has to eat her turkey with no stuffing or no gravy. She swears she was a bit depressed about it almost. I made her my favorite brine turkey recipe and she says the turkey doesn’t need gravy or stuffing with it. It’s loaded with flavor and she is happy to eat it all by itself! I was most happy just to make her a bit happy!

Here’s a printable version of the Crockpot Chicken and Stuffing Recipe:

Place the defrosted chicken breasts in the bottom of the crockpot as your first bottom layer.

Next tear open two boxes of stuffing mix (we used the Stove Top Chicken flavor), pour the dry mix over the raw chicken.

In a separate bowl, mix together the soup and sour cream. Top this mixture over the dry stuffing mix.

The last layer will be the frozen green beans.

Now add about 1 cup of water to the top of this mix.

Cook on high for 4 hours or cook on low for about 7 to 8 hours.

Tip: About ½ way between the cooking time use a fork to fluff the stuffing mix. This will allow the water to drop through the soup mix and create a steam to cook the stuffing. Add less water if you prefer a dry stuffing or add more water if you like it really moist.

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Here’s an idea for leftovers! You can warm it up in a waffle iron! It comes out with a light crisp on the outside! YUMMY!

This recipe was absolutely delicious and approved by the whole family! If you like this recipe, you should also check out our top 50 “really good” crockpot recipes post here. These types of recipes are really good for busy lifestyles!

I did not use chicken breasts, rather drumsticks. The only other difference was I used frozen corn instead of green beans. Since the chicken had bones, I upped the cook time to six hours. It turned out very delicious and moist. My husband, the pickiest man on the face of the earth, raved about it.

Your instructions mention stirring half way through the cooking time. I work full-time. Has anyone made this with the stirring and if so, how did it turn out? Otherwise, this looks like a no go for a weekday which is when crockpot meals are what I need.

I have made this many times on a week night after I get home from work – which for me is pretty late because I have a long commute to work. When you don’t stir half way through, the stuffing get’s pretty dry. But when I get home I stir it right away and by the time everyone is gathered and ready to serve, it’s usually just fine. Obviously, it is ideal to stir half way through for a moister stuffing, but I’ve had no complaints doing it the way I have been.

Yes but I would add a bit more water. Some of the moisture comes from the frozen beans. I’ve also found they keep their shape instead of get all mushy when you make it with the frozen ones instead of the canned beans. Both taste good though. I normally don’t like the frozen beans because they are too hard but they work perfectly in this recipe.

I made this the other night and it was fantastic! Will def be a staple in my cooking schedule! Going to try the yogurt next time for a lower calorie version. I did use one small can of cream of mushroom and one small can of cream of chicken. I also put McCorminck Montreal chicken seasoning on the chicken breasts before putting them in the crockpot for added flavor. Used fresh frozen Trader Jo’s green beans (don’t normally care for green beans) but with this dish it was so yummy!

I had been taste – testing throughout. ..because this is new to me and I’m almost always skeptical. Half an hour before serving I added some French’s fried onions. It would have tasted ok before, but the after was amazing.

I was just wondering if you have any tips for scaling down the recipe. I have a mini crock pot and my roommate is a vegetarian so I usually make mini crock pot meals but in not sure how to shrink this recipe. It looks so good though

I am making this as we speak. I just got to the halfway mark and it is looking fabulous. I did prepare this recipe as directed and, so far, have no regrets. Initially, I thought I should have doubled up on the veggies. We’ll see once it is done if we feel any tweaking is necessary to suit our family. Thank you so much for sharing!

Am I the only one who this turned out terrible for? The chicken was dry and burnt on the sides. This was practically inedible. I subbed the 1 cup water for 1/2 cup chicken stock 1/2 white wine. Other than that, followed to a “T”. Total bummer. It did smell great though.

White wine typically evaporates faster then water so I’m sure with half your liquid evaporating faster then it’s “supposed” to (being as it was supposed to be water) that may have been what caused it to burn/dry out. Just a thought…maybe try the recipe as is…no tweaks…? It’s delicious!!

I make this all of the time in the oven! Its so yummy. I use cream of mushroom soup not cream of chicken and I add two packets of Lipton onion soup mix!! It makes it extra amazing!!! I am trying it now in the crock pot for the first time! Thanks for the idea!

Kristy – what is your recipe for making this in the oven? What temperature and for how long. I will have something else in the crock pot on the day I want to make this so if it works well in the oven I will give it a try!

I have made this in the oven as well. Not with chicken breasts though because I use the stock created after baking the seasoned chicken (wings) in a deeper dish with just a little chicken stock on the bottom (season your chicken breast to taste).. Bake the wings until they begin to brown. In a large bowl combine 1 can of soup, dry stuffing, and the stock from the chicken (plus any additional to get close to the amount suggested on the box). I spread The soup/stuffing mix on top of the chicken in the same dish and usually pour a little across the top. I bake it on 375 until the stuffing browns a little on top (about 30 -45minutes)..

I haven’t tried to do it all in the crockpot but I thought you could and I was looking for a one pot way to skip so,e steps tomorrow. Can’t wait to try it and will update

I JUST got done eating this. Used cream of mushroom instead and used canned green beans. I’m not one for casseroles or all in one meals but that was really good. Definitely a must have for a cold fall night 🙂

Can I cook this on low for 6 hours so the chicken doesn’t dry out? I just tried a chicken recipe in the crock pot the other day, it called to cook for 8 hours on low and the chicken was so dry we really didn’t want to eat it. I’d hate for that to happen again..

Oh goodness, I made this chicken crockpot dish tonight for dinner, and it is DELICIOUS-wow-didn’t change a thing in the recipe, bought everything the recipe called for. My only regret is that I didn’t double up! We finished dinner, and there’s no left overs for me to take tomorrow.

I made this tonight for dinner. The only change I made was using boneless chicken thighs. I use them because they never dry out in the crockpot. Unlike other comments I did not feel it was to salty, I used healthy request cream of chicken soup so that may be why. This will definitely be in my crockpot recipe rotation!

Just wanted to tell you that this recipe rocked our socks off!! We rely on crock pot recipes during the busy week, and this one is now on our repeat list. Thank you for sharing it…..we can’t wait to try more of your recipes!!
p.s.–I only had one cream of chicken soup, so I used that plus a can of cream of mushroom, and it was fantastic!

I made this tonight and it was awesome! I just added some poultry seasoning on top of the chicken. And when I stirred it up, the chicken shredded on its own, and that’s when I knew it was gonna be great! Thanks for sharing this, will make again 🙂

Made this tonight but added a few items as we love our veggies in this family. Added a chopped onion below the chicken, frozen carrots and fresh sliced mushrooms on top. Plus a handful of seasonings (garlic/salt powder, pepper and parsley) and an extra 1/2 cup water. Tastes fantastic. Think next time I’ll get the low sodium stuffing or soup as it is borderline too salty, fortunately my wife is Cajun and likes her salt. Easier to add if you want. Also I’d go the 6 hour route, at 4 the chicken was just starting to be pull apart (might be because of everything I added) so I had to chop a little for my son. But have to say I’m real happy with the outcome. Tastey!

Tried this recipe this evening and we enjoyed it, however it was a little bit too salty. I cooked it for a little over three hours, the first hour on high and the remaining time on low and it was definitely over done. Chicken was dry and stuffing too mushy. Guess it depends on one’s crockpot.

I’ve not tried this particular recipe but I’ve frozen similar crockpot chicken recipes. The stuffing might be mushy after freezing and thawing, but I think it would be fine. I also cook for just me and most recipes are not designed for one person use so I freeze a lot of things.

We made this last night for a dinner party and it was stunning, the stuffing mix over the bread crumbs was something that I had not thought of. We have been using chicken in our women’s group so this recipe was a real winner. Chicken is fantastic for the body.

Are you subbing breadcrumbs for 1/2 the stuffing mix or as an addition? If addition, how much more? And finally, fresh breadcrumbs or dried? I like this idea since the mix I am using is for cornbread stuffing. When I make stuffing from scratch, it is half cornbread, half bread. Thank you!

I used Greek yogurt when I made this and it was very good. Has anyone figured out how to reduce the salt. I feel it’s a little too salty. Maybe if there is an ingredient that could be used instead of cream of soup. Just looking for suggestions.

There are low sodium soups available. I used to love regular cream of chicken soup, but now-a-days it’s too salty for me, but I believe there’s a low sodium version and I think there was also a cream of chicken and mushroom version that was less salty.

I made this for supper tonight and it was a big hit!! I did not have frozen green beans, but had box of frozen mixed vegetables, so used that instead!! The aroma filled my kitchen and my family couldn’t wait until it was done, so they could try it!! I suggest using a slow cooker liner (as did someone in a another person)….it makes clean up so easy, plus I put the liner in a bowl with leftovers (if any) and into the frig!! Thank you so much for this delicious recipe!!

Pinned this from Pinterest and made it tonight. It was delicious. I followed the recipe and was able to fluff the stuffing an hour before it was supposed to be done. I also stirred in chicken broth because we like our stuffing more moist. A super easy recipe for a weeknight. Thank you!

I made this yesterday with the exception I did not use the green beans and I did not use sour cream. I mixed my soup with about 1 cup of milk. I seasoned my chicken breast with 1 pack of dry Italian Dressing and used 1 bag of Seasoned Stuffing and about 1/3 to 3/4 cup of water to combine with the stuffing and since I did not have cream of mushroom soup, I used cream of chicken and add 1 large can of mushrooms to it. It was delish and lots of praises.

I am making this right now, but had a TOTAL PREGNANCY BRAIN moment and cooked my chicken in the stove and once they were done, I put it all together like the recipe says(On High) Should I cook for 2 hours or 4? Should I add water/chicken broth throughout the cooking process?

Do you think it would cook for the same amount of time if I used boneless chicken breast? I am looking to make this for 6 people, so that would be easier than trying to fit enough chicken on the bone in the bottom of the crock pot.

You could use 2 of the small cans 10.5 oz or one of the big ones. I used 4 large sized chicken breasts for my recipe. They covered the whole bottom of the crockpot (the photo shows this so you can get a better idea).

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